On Thu, 17 Sep 2009 17:51:10 +0200, Victor Sack wrote:
> A 'French Chef' Whose Appeal Doesn't Translate
> By MAÏA de la BAUME
> International Herald Tribune
> PARIS - Julia Child may have been America's best-known "French chef,"
> but here in Paris few know her fabled cookbooks, let alone her name.
> Posters for the movie "Julie & Julia" were plastered across the city
> before its release here on Wednesday. But the movie was being
> anticipated more for Meryl Streep's performance as Ms. Child than for
> any particular interest in Ms. Child, the principal author of "Mastering
> the Art of French Cooking," who died in 2004.
> Ms. Child's book - beloved by American cooks for almost 50 years and now
> a best-seller because of the film - has never been translated into
> French, said Anne Perrier, a manager at Galignani, an English-language
> bookshop here. "It's the vision of a revisited France, adapted to the
> American taste, at a time when tastes were lifeless," she said.
i would be interested to know if there is the same interest in fine cooking
at home in france as there is in (some) households in the u.s. i somehow
have the idea that the french may eat better when they eat out, but that
there is not that much interest in home cooking.
"in France, where cooking shows are rare and cuisine
is not necessarily viewed as something anyone can interpret."
i'm probably completely wrong, but does anyone have a handle on this?